Pumpkin Bundt Cake

When you think of pumpkin, you probably think of baking a pumpkin pie. There are many different recipes you can make with pumpkin. I made this really delicious pumpkin bundt cake with a pecan caramel sauce. This has quickly become a family favorite in our house instead of pumpkin pie.

This is a perfect recipe to make and bring to a party. I recommend serving some of the sauce on the side as you will want extra or less of the sauce, depending on your taste.

Make sure to spray the bundt pan very well. This will allow the cake to release from the pan easily, in 1 piece.

How Many Bundt Cakes Does This Recipe Make?

This recipe makes 1 regular 12 cup bundt cake. It makes three 9.5 inch bundt cakes. In making mini bundt cakes it makes 9 to 12 mini bundt cakes.

Can You Use Fresh Pumpkin For This Recipe?

You can use fresh pumpkin as long as it’s been baked. You will want to mix it together to ensure that it is as smooth as possible.

Can You Frost or Glaze This Cake?

We make this cake with a pecan caramel sauce. You can certainly mix a glaze for it or frost it to your liking.

How Do You Remove Bundt Cakes From The Pan?

Use non-stick spray (we use the kind with flour in it) before putting the batter in. Once the cakes are done baking and you’ve removed them from the oven. Let the cakes sit around 10 minutes before flipping them out onto a plate. You can also place parchment paper down on the baking sheet and flip the cakes onto this to cool.

How Full Do You Fill Bundt Pans?

You can fill them about 3/4 full. The 9.5 inch pans, we spread the batter around evenly and that left about an inch from the top.

How Do You Easily Bake Bundt Cake?

Bundt cake pans are not always stable in the oven. It is easier to place them on a baking sheet (or two) so that you can easily place them into the oven, and pull them out of the oven. This also keeps any overflow from getting all over your oven as well.

Can I Make Mini Bundt Cakes With This Recipe?

Definitely. You will want to adjust the amount of time you bake the cake from 1 hour to 30-45 minutes. Check with a toothpick to ensure they are done. Let them cool, flip out and spray the pan again to bake more.

Pumpkin Baked in Bundt Pan

The regular bundt pan size makes one bundt pan cake.

Pumpkin Bundt Cake – Medium Pan

This cake was baked using a 9.5 inch (medium size) bundt cake. Three medium size pans, make 1 regular bundt cake.

Pumpkin Bundt Cake – Mini Cakes

This cake was made using a mini bundt cake. It makes 9 to 12 mini bundt pans, depending on how full you fill each pan.

Enjoy these other Fall Recipes:

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3.50 from 2 votes

Pumpkin Bundt Cake

There is more to pumpkin, than pumpkin pie. You can make this delicious pumpkin bundt cake recipe at your next family gathering.

Course: Baking, Dessert

Cuisine: American

Keyword: pumpkin bundt cake

Author: Regina Sober

Equipment

Ingredients

2 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin spice
1 can pumpkin (or 2 cups canned pumpkin)
1 cup vegetable oil
2 eggs

Instructions

Preheat the oven to 350F.
In a bowl mix the sugar, flour, baking soda and pumpkin spice.
In a separate bowl mix the pumpkin, oil and eggs.
Pour the wet ingredients into the dry and mix thoroughly.
Spray the bundt pan with cooking spray.
Bake for 1 hour for a large bundt or 9.5 inch bundt cake or 30-45 minutes for mini bundts (check with toothpick to come out clean)
Allow to sit for 5-10 minutes and flip onto a plate or platter.
Pour pecan caramel sauce on top. Cut, serve and enjoy.
Repeat baking if needed to make more mini bundt cakes.